Summary

Ingredients

• 125 g quinoa
• 70 g Gouda, medieval
• 1 zucchini
• 2 carrot (s)
• 1 tomato (s)
• 375 ml broth
• 0.5 ½ lemon (n)
• 1 clove garlic
• Herbs, fresh
• olive oil
• vinegar

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Instructions

1. Rinse the quinoa with warm water and fry in a little olive oil, deglaze with 375 ml of stock and then simmer for 20 minutes.
2. In the meantime, wash, core and cut the courgettes and tomatoes. Grate the carrots. Season the vegetables with a little salt and pepper, fry them and then mix them with the quinoa.
3. For the marinade, mix the juice of half a lemon with the garlic. Finely chop the herbs and add. Mix everything together and season with salt, pepper, olive oil and vinegar
4. Then mix everything together and place in a baking dish. Sprinkle with the cheese and place in the oven for about 15 minutes at 180 ° top / bottom heat.
5. The casserole can also be served very well with a side dish of meat.